Cheese and Jalapeno Biscuits (Emeril Lagasse) |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
2 cups flour |
1 tablespoon baking powder |
1 teaspoon salt |
1 minced jalapeno |
1/2 cup grated cheese |
5 tablespoons lard |
3/4 cup heavy cream |
2 cups crawfish etouffee, warm (recipe included) |
long chives |
1 tablespoon chopped parsley |
1 tablespoon brunoise red peppers |
1 tablespoon brunoise yellow peppers |
1 stick unsalted butter |
2 cups chopped onions |
1 cup chopped celery |
1/2 cup chopped green bell peppers |
2 teaspoons minced garlic |
1 pound peeled crawfish tails |
2 bay leaves |
1 tablespoon flour |
1 cup water |
1 teaspoon salt |
pinch of cayenne |
2 tablespoons finely chopped parsley |
3 tablespoons chopped green onions |
Directions:
1. Preheat the oven to 425 degrees. In a mixing bowl, combine all the dry ingredients. Stir in the jalapenos and cheese. Cut the lard in until the mixture resembles coarse crumbs. Using a fork, stir in the cream. Incorporate enough cream so the mixture resembles a sticky dough. Turn the dough out onto a floured surface. Pat the dough down and dust with flour. Gently fold the edges of the dough into the center. This will insure light and fluffy biscuits. Incorporate enough flour into the dough where it is not sticky. Pat the dough into a circle about 1 inch in diameter. Using a biscuit cutter, cut the biscuits out and place on a floured baking sheet. Bake for 15 minutes or until the biscuits are golden. Slice the biscuits in half and spoon the etouffee over one half. Place the biscuit top over the crawfish and spoon any remaining sauce over the biscuit. Garnish with long chives, parsley, and peppers.
2. CRAWFISH ETOUFFEE
3. In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic and bay leaves, and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Yield: 4 servings
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